Quick & Easy

Breakfast Salad with Egg & Salsa Verde Vinaigrette

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Drescription

Salad for breakfast? Don't knock it until you've tried it. We love how this meal gives you 3 whole cups of vegetables to start your day.

Ingredients

  • 3 tablespoons salsa verde, such as frontera brand
  • 1 tablespoon plus 1 tsp. extra-virgin olive oil, divided
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 cups mesclun or other salad greens
  • 8 blue corn tortilla chips, broken into large pieces
  • ½ cup canned red kidney beans, rinsed
  • ¼ avocado, sliced
  • 1 large egg

Directions

  1. Whisk salsa, 1 Tbsp. oil, and cilantro in a small bowl. Toss half the mixture with mesclun (or other greens) in a shallow dinner bowl.
  2. Layer chips, beans, and avocado atop the salad.
  3. Heat the remaining 1 tsp. oil in a small nonstick skillet over medium-high heat. Add egg and fry until the white is completely cooked but the yolk is still slightly runny, about 2 minutes.
  4. Serve the egg on the salad. Drizzle with the remaining salsa vinaigrette and sprinkle with additional cilantro, if desired.
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